PASILLA ANCHO ROASTED SALSA

KID FRIENDLYMEALSVEGETABLESBREAKFASTBAKING

Jun 12

Pasilla Ancho Roasted Salsa is perfect on its own or I like to use it when I make chilaquiles, with homemade tofu or potato carrot tacos or with fresh tortilla chips . It comes together in less than 20 minutes and is full of flavor and heat . You can enjoy this salsa chunky or smooth the choice is yours . Watch me make it on Youtube: https://www.youtube.com/shorts/kxcwWn95-Yk

INGREDIENTS:

2 tbsp avocado oil to roast with

3 pasilla ancho chili pods dry

6 arbol peppers dry

2 serranos

1 medium brown or white onions

4-6 roma tomatoes depending on how hot you want it

6 garlic cloves

1 tsp sea salt

INSTRUCTIONS:

1. Start by cleaning your tomatoes and jalapeños

2. Heat up your comal or cast iron and add the garlic cloves, tomatoes, white onions, serranos, ancho chili peppers. You don’t want it on high as you want it to roast slowly and not have it burnt.

3. Add the 1 tsp or avocado oil over the tops of the ingredients

4. Allow everything to get brown and the tomatoes should be roasted enough for them to burst open . Once the tomatoes burst add them to your blender . For the peppers and garlic don’t over cook just get it golden brown on both sides as well as the onions.

5. Add your sea salt to the blender.

6. Hit the pulse if you want some texture to your salsa or put it on low if you want it to be a smoother salsa

7. Serve and enjoy with your chilaquiles, with homemade tacos or with fresh tortilla chips

Go To Blender: htt ps://amzn.to/45JbLRc

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